Leek and Mushroom Pasta
This sautéed leek and mushroom pasta recipe is an easy weeknight dinner made with sweet corn, garlic, feta, and herbs tossed in a buttery sauce.
Servings: 4 servings
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons butter
- 2 leeks white and green parts only, sliced into thin rounds
- ¼ teaspoon salt
- 8 ounces white button mushrooms wiped clean and roughly chopped
- 1 cup corn (you can use canned corn, frozen corn, corn off the cob, etc...)
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- salt and freshly ground black pepper to taste
- drizzle of olive oil
- 1 cup crumbled feta cheese
Instructions
- Cook the pasta. Cook the fettuccine according to the directions on the package.
- Sauté the leeks and mushrooms. In the meantime, heat butter in a large nonstick skillet. Add sliced leek, season with salt, and cook until slightly tender, about 3 to 4 minutes. Add mushrooms and continue to cook for 4 minutes or until tender.
- Put it all together. Stir in corn, garlic, and seasonings; continue to cook for 4 minutes. Drain pasta and add it to the skillet.
- Finish and serve. Add olive oil, toss to combine, and continue to cook until heated through. Remove from heat. Sprinkle with feta cheese, toss, and serve.
Nutrition
Calories: 448kcal | Carbohydrates: 59g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 642mg | Potassium: 521mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 9mg | Calcium: 249mg | Iron: 3mg
